Roasted Pepper and Lentil Soup

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Description

This summery soup can be served cold or hot. The lentils make the soup hearty while still light and refreshing.

Ingredients

  • 1 red bell pepper, halved lengthwise and seeded
  • 1 yellow bell pepper, halved lengthwise and seeded
  • 1 orange bell pepper, halved lengthwise and seeded
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 1 large carrots, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried tarragon
  • 1 ½ teaspoons dried thyme
  • 1 teaspoon paprika
  • 4 canned roma (plum) tomatoes, seeded and diced
  • 1 tablespoon water
  • 1 ½ teaspoons hot sauce, or to taste
  • 4 cups vegetable broth
  • 1 cup lentils
  • 2 bay leaves
  • ¾ teaspoon salt
  • 2 pinches freshly ground black pepper
  • 1 teaspoon chile oil, or to taste
  • 1 tablespoon chopped fresh parsley, or to taste

Instructions

  1. Set oven rack about 6 inches from the heating element in your oven and preheat the broiler. Line a baking sheet with aluminum foil.
  2. Arrange red bell pepper halves
  3. yellow bell pepper halves
  4. and orange bell pepper halves onto prepared baking sheet with cut sides down.
  5. Roast peppers under the preheated broiler until the skin of the peppers has blackened and blistered
  6. 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Steam as they cool until the skin has loosened completely
  7. about 20 minutes. Remove and discard skins. Cut peppers into small dice.
  8. Heat olive oil in a large pot over medium heat; cook and stir onion and carrot in hot oil until onion is translucent
  9. about 10 minutes. Add garlic
  10. tarragon
  11. thyme
  12. and paprika; continue to cook and stir until garlic is fragrant
  13. about 2 minutes.
  14. Stir roasted peppers
  15. tomatoes
  16. water
  17. and hot sauce into the peppers mixture
  18. place a cover on the pot
  19. and cook until the tomatoes soften
  20. about 5 minutes.
  21. Pour vegetable broth into the pot; add lentils
  22. bay leaves
  23. salt
  24. and black pepper; bring to a boil
  25. cover the pot
  26. reduce heat to medium-low
  27. and cook until lentils are tender
  28. about 45 minutes.
  29. Pour soup into a blender or food processor no more than half full. Cover and hold lid down; pulse several time to get the soup to be only slightly chunky. Repeat processing until all soup has been blended.

Prep Time: 20 mins

Cook Time: 1 hr 40 mins

Total Time: 2 hrs

Servings: 6

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